Grape Sugar Crystallization via Chromatographic Separation
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Solution Overview
Problem
Existing processes for producing sugar products from grapes result in a gelatinous mass instead of a crystalline or powder form, are unstable, costly due to ethyl alcohol usage, and difficult to industrialize, with issues in dryness, taste, and smell of the final product.
Innovation Solution
A chromatographic process using multiple columns for glucose and fructose separation, concentration, and crystallization, eliminating the need for ethyl alcohol and optimizing conditions for stable, dry, and flavorful powder production.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If ethyl alcohol is used to extract water from rectified concentrated must, then water removal is achieved, but the final product becomes a gelatinous mass instead of crystalline or powder form
Solution Approach 1:
The invention extracts water from rectified concentrated must using evaporation and concentration techniques rather than chemical extraction with ethyl alcohol. The process concentrates the must to 82° Brix through evaporation, then allows natural crystallization of glucose and fructose without alcohol interference, producing true crystalline or powder form products.
Solution Approach 2:
The invention changes the physical parameters of the must by controlling concentration (to 82° Brix), temperature (cooling to -5/6°C for crystallization), and time (15+ days for crystal formation). These parameter changes enable direct crystallization from concentrated must without alcohol extraction, transforming the product from gelatinous mass to crystalline form.
2Quantity of substance
If ethyl alcohol is used for water extraction and crystal formation, then sugar separation is achieved, but production costs increase due to alcohol purchase and recovery
Solution Approach 1:
The invention uses the natural properties of glucose and fructose to achieve self-separation through differential crystallization. By concentrating the must and controlling temperature, glucose crystallizes first, then fructose crystallizes separately. This self-service mechanism eliminates the need for expensive ethyl alcohol and its recovery processes, significantly reducing production costs.
Solution Approach 2:
The invention replaces expensive ethyl alcohol with simple, inexpensive processes: evaporation to concentrate must, then controlled cooling for crystallization. These disposable-like simple operations (evaporation, cooling, filtration) replace the costly alcohol extraction and recovery system, making the process economically viable.
3Shape
If crystal formation is allowed to proceed naturally, then sugar crystals form, but the process takes very lengthy time varying from 15 days or more
Solution Approach 1:
The invention performs preliminary concentration of the must to 82° Brix through evaporation before crystallization. This preliminary action creates optimal conditions for rapid crystallization by achieving high supersaturation. The concentrated must is then cooled to triggering crystallization quickly, reducing the overall time from 15+ days to a more manageable period while maintaining crystal quality.
Solution Approach 2:
The invention uses periodic control of temperature and concentration stages. The must is concentrated to 82° Brix, then cooled to -5/6°C for crystallization, then filtered, and the process can be repeated for fructose crystallization. This periodic cycling through concentration, cooling, and filtration stages accelerates the overall crystal formation process compared to passive natural crystallization.
4Manufacturing precision
If crystal washing is performed to remove impurities, then purity is improved, but the fructose/glucose weight ratio is modified due to greater water solubility of fructose
Solution Approach 1:
The invention segments the crystallization process into distinct stages: first glucose crystallization at -5/6°C, then separate fructose crystallization. By segmenting the process and controlling temperature and concentration at each stage, the invention achieves both high purity and correct fructose/glucose ratio without the need for washing that would alter the ratio. Each sugar crystallizes and can be separated in its optimal condition.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process efficiently produces high-quality, stable, and easily workable sugar products in crystalline or powder form, reducing costs and simplifying industrialization while improving product characteristics.
Implementation Method 1
A process for producing sugar products from grapes by treating a solution of liquid rectified concentrated must by chromatography, to separate at least one sugar contained in it
Implementation Method 2
at least one of which is then separated from the liquid solution containing it by crystallization in the metastable region of the liquid solution treated
Data Source
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AI summary
The process for producing sugar products from grapes consists of treating a solution of liquid rectified concentrated must by chromatography, to separate at least one sugar contained in it. The plant for producing sugar products from grapes comprises a plurality of columns connected together in series, each column implementing in succession all the steps of the chromatographic process, but implementing steps of the process which are different from the other columns. A recirculation step is provided in passing from one step to the next.